Aromatic Kam Heong Roast Chicken Easy Chinese Cooking | BIG Bites MY (Panasonic Cubie)

Aromatic Kam Heong Roast Chicken Easy Chinese Cooking

On not-so-lazy days, I use my easy-peasy lazy-days curry flavored roast chicken recipe and raise the bar up a little bit with an aromatic Kam Heong sauce. This is really SO EASY LAH! Preparation time is only about 10 minutes. Then it's another 40 minutes to roast the chicken and prepare the sauce. The recipe shown here feeds 1, just double up accordingly if you are cooking for more. Really good with a bowl of rice, a fluffy omelette and some pickled cucumbers!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 10 minutes

Cooking time: 45 minutes

Serving: 1 (increase portions accordingly if you are cooking for more)

Ingredients:

• Curry Flavored Roast Chicken
• 1 chicken thigh
• 1/2 teaspoon curry powder or curry paste
• 1/4 teaspoon salt
• A little groundnut oil (for brushing)
  
  
• Kam Heong Sauce
• 3 stalks curry leaves
• 1/2 teaspoon soy sauce
• 1 teaspoon curry powder
• 2 tablespoons groundnut oil
• 1 tablespoon dried shrimps
• 1 tablespoon oyster sauce
• 2 tablespoons (30ml) water
• 1 Thai chili
• 1 large onion or 2 to 3 shallots

Method:

• Curry Flavored Roast Chicken
1. Rub salt and curry powder all over chicken thigh. Massage it in. 
2. Cover and leave it to marinate overnight in the fridge. 
3. Cooking time:
• Panasonic Cubie: Convection with preheat setting; 180°C for 35 to 40 minutes
• Oven (preheated): 180°C for 35 to 40 minutes

• Kam Heong Sauce
1. Rinse dried shrimps to get rid of dust and impurities. Soak in hot water until softened. Once softened, drain and rough chop the dried shrimps. Set aside. 
2. Peel and slice onion / shallot
3. Cut Thai chili into 5mm lengths
4. Heat up 2 tablespoons of oil over MEDIUM LOW heat
5. Add onions and saute until fragrant
6. Add dried shrimps and saute until aromatic
7. Add curry leaves and stir-fry for a while until fragrant
8. Add oyster sauce, soy sauce and water. Stir to combine and simmer for a while.
9. Taste and flavor to your liking
10. Add Thai chili. Stir to combine and sauce is ready.

• To serve:
1. Spoon Kam Heong sauce over freshly roasted Curry Flavored chicken and serve immediately

Notes: 

• Normally in Malaysia, the chicken is deep-fried or flash-fried before being tossed in the Kam Heong sauce. I seldom deep fry in my kitchen so I twisted the recipe to go with a roast chicken instead.